HOME MADE COCONUT MILK-How to make coconut milk?

When I was discussing on writing a recipe for coconut milk ,my family members were not too convinced to give a post dedicated to it.I then explained to them that even these come in ready made packets and one of my friends had shared that using ready made shredded coconut or coconut milk has so many ill effects to human body including obesity and infertility due to those preservatives..There is one more reason behind sharing this recipe.Recently when I had met my brother in a family function he was quoting that coconut milk is ranked next to breast milk in terms of nutrition.It is extremely nutritious and healthy as per his doctor. Continue reading “HOME MADE COCONUT MILK-How to make coconut milk?”

Advertisements

Channa/Chickpeas Biriyani

My love and trials on ONE POT meals never ends.I keep experimenting almost every morning.This channa biriyani came to my mind when I was thinking for doing something other than stir fry or gravy or filling for sandwich with channa.Mom never forgets to include one variety of legume in our daily meal to suffice the daily protein requirement.I also try to follow my mother and always try to include atleast 2 or 3 portions of pulses in daily meal.My son loves all legumes since they are easy to pick and munch on.This simple yet  rich dish is one of his favourites.

CHICK PEAS PULAO OR CHANNA BIRIYANI

Ingredients:

  • Basmati rice-1 cup
  • Channa/Chickpeas-3/4 cup
  • Thick coconut milk-3/4 cup
  • Water-3/4 cup
  • Garam masala-1/2 tsp
  • Turmeric powder-A pinch
  • Salt-To taste
  • Ghee -To cook

To grind into a smooth paste:

  • Tomato-1 medium sized
  • Coconut grated-1 tbsp
  • Mint leaves-8
  • Coriander leaves-10
  • Ginger-A small piece
  • Garlic-7
  • Green chilly-2
  • Shallots-4

To temper:

  • Bay leaf-1 leaf
  • Cinnamon-A small piece
  • Fennel seeds-1/4 tsp
  • Clove-1

CHICK PEAS PULAO OR CHANNA BIRIYANI

Procedure:

1.Soak Channa/chickpeas overnight after thoroughly washing in water.

2.Rinse and soak rice for 30 minutes in normal water.

CHICK PEAS PULAO OR CHANNA BIRIYANI

3.Pressure cook soaked Channa for 3 whistles.Ensure that they don’t turn mushy.

4.Make a smooth paste out of all ingredients under “To grind into a smooth paste” and keep it aside.

CHICK PEAS PULAO OR CHANNA BIRIYANI

5.In a pressure cooker,add two tbsp of ghee.Add all tempering elements.

6.Now add the paste and fry until raw smell vanishes.

CHICK PEAS PULAO OR CHANNA BIRIYANI

7.Rinse rice well and add the cooked Channa and rice to this.

8.Now add turmeric powder,garam masala and salt and give a quick stir.

CHICK PEAS PULAO OR CHANNA BIRIYANI

9.Add water and coconut milk and cook for three whistles.

10.When the pressure is released carefully fluff it with a fork.

channa biriyani6.jpg

11.Serve it with any raitha of your choice.

channa biriyani.JPG


 

P.S:

You can use brown basmati rice too in this recipe.The water+coconut milk required would be 3 cups for 1 cup of rice after soaking in warm water for 40 minutes.

I prefer to pre cook channa to ensure softness.But do take care while cooking.It shouldn’t get mashed.

Introduce channa separately to your baby before trying this recipe.

Adjust spices as per your taste.

Always consult your pediatrician before introducing any new food to babies.

Hope you find this helpful.Do write your valuable feedback as comments so that I shall improve.Please do not forget to stay tuned with me by following by blog here and liking my facebook page at http://www.facebook.com/KitchenKathukutty or follow me on Twitter. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin. Do feel free to write to at kitchenkathukutty@gmail.com for any queries.

VEGETABLE BIRIYANI-(With brown rice & fresh masala)

Biriyani is one of my favourites for three reasons-An one pot meal,loaded with veggies and a royal treat.You can make it in n number of ways and my all time favourite is the way my mother makes.I have always wanted try it like the restaurants and with freshly ground masala powder.Fortunately there was an exclusively TV show on biriyani and I had noted the recipe.I am giving below the recipe for 4 servings with all ingredients whereas the images might not have the same quantity.I skipped few ingredients as my family members prefer a lesser spice version.This recipe is yet another one which can be added to my blog’s purpose.Yes,no whites…Check in detail about it here and let me know if you like the PURPOSE OF MY BLOG. I made it with brown basmati rice 🙂

Continue reading “VEGETABLE BIRIYANI-(With brown rice & fresh masala)”

AMLA/GOOSE BERRY RICE|NELLIKKAI SADHAM

Amla/Gooseberry/Nellikkai is the tiniest berry known to humans which is a store house of all possible nutrients.It is the most powerful rejuvenating agent known to mankind.Mom and grandmom makes amla juice,amla buttermilk,pickle,candies,murabba and this amla rice is my favourite. Amla is said to have 5 out of the 6 tastes. It is rich in Vitamin C and an AMLA a day will definitely keep you away from seasonal infections.I prefer this form of amla intake for babies than all the above. Let us see in detail about the benefits of this miracle fruit after checking out the recipe.

amla rice kk.JPG

Ingredients:

  • Indian Gooseberry-3
  • Peanut/Groundnut-1/4 cup
  • Shallots-1/2 cup(chopped)
  • Cooked rice-1 cup
  • Green Chilly-3
  • Oil-To cook
  • Salt-To taste

To temper:

  • Mustard-1/4 tsp
  • Urad dhal-1/4 tsp
  • Channa dhal-1/4 tsp
  • Curry leaves

nellikkai sadham.JPG

Procedure:

1.Cook rice and fluff it up with a fork and set it aside.

2.Wash goose berries and grate it well.

3.Chop shallots and green chillies.

4.Heat a pan and dry roast the peanuts.

indian goose berry rice1.jpg

5.Cool them and peel the skin and set them aside.

6.In the same pan,add oil and temper with mustard seeds,urad dhal,green chillies,channa dhal and curry leaves.

7.Now add the chopped shallots and saute well.

8.When they turn soft add the grated amla/gooseberry.

9.Saute till they turn non-sticky and add the roasted peanuts when you are about to switch off.

10.Mix them well and let it cool.

indian goose berry rice2.jpg

11.Add salt and the mixture to rice and mix well evenly.

12.Serve it with any deep fry.

amla rice or gooseberry rice.JPG


 

P.S:

Adjust green chillies as per your choice.

You can skip peanuts for babies.

Skip salt and green chilles for babies below one year.

Please have a word with your doctor before introducing any new food to your baby.

This can be given from 6 months but do consider your family history of allergies and also consult your doctor.

This can be an excellent healthy option for lunch box menu and travel menu.

nellikkai sadham kk.jpg

Hope you find this recipe healthy and interesting.Do write your valuable feedback as comments so that I shall improve.Please do not forget to stay tuned with me by following by blog here and liking my facebook page at www.facebook.com/KitchenKathukutty  or follow me on Twitter. Do share this with your kith and kin. Do feel free to write to at kitchenkathukutty@gmail.com for any queries


 

Health benefits of Amla/Indian Gooseberry:

It is high in Vitamin C and it is known for improving immunity and helps you fight all infections.

It protects your liver ,heart and digestive system.

It is a very good laxative and it cures diarrhoea,gastric problems,burning sensation.

It improves protein metabolism.

Amla helps in nutrient absorption to a great extent.

It improves digestion as it has lot of fibres.

The Vitamin C content helps in absorption and assimilation of iron.

It improves appetite and aids in digestion too.

It regulates the urinary system.

Avoid amla if you are hypoglcemic

 

 

Sothi

A very common special dish which would occupy any event/gathering. It is dish from my native.The way it is prepared is so unique in my family. This dish needs utmost care while cooking. A recipe which can be an universal accompaniment and an awesome baby food post 8 months too. It can be a side-dish for idly/dosa/appam/idiyappam/rice.  Do read the entire recipe along with the points in P.S: and getting into real cooking.

Ingredients:Sothi

  • Coconut -3 cups grated
  • Chilly-6
  • Ginger-1 tbsp(grated)
  • Vegetables-1 cup*
  • Turmeric powder-A pinch
  • Mustard seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Curry leaves-1 tbsp
  • Coriander Leaves-To garnish
  • Salt-To taste
  • Oil-To cook

*(carrot,potato,shallots,green peas,butter beans)

Procedure:

1.Extract coconut milk three times and keep them in separate vessels.

2.Saute green chillies and ginger.Make them into a fine paste and set it aside

sothi

3.Add shallots followed by all veggies and Saute them well.

4.Add the third milk to cook the vegetables.

5.When the vegetables are cooked almost ,add salt,turmeric powder,ginger+green chilly paste and give a quick stir.

6.Reduce the flame at this point.

7.Add the second milk followed by first milk and mix the well.

sothi

8.In no time after mixing,switch off the flame.

sothi

9.Temper mustard seeds,urad dhal and curry leaves.

10. Add tempering elements and garnish with coriander leaves and serve.


P.S:

Reduce the quantity of chilly when you make for babies.

Adjust amount of chilly as per your taste.

The original recipe has a strict rule that only the first milk of coconut should be added. If you would wish to cook so,  cook all vegetables in water in step 4 and add only the first milk and quickly turn off the flame.

If the coconut milk boils ,it will get curdled and the entire would get into trash. Hence be sure to use diluted third milk to could vegetables or use water to cook vegetables.

The milk shouldn’t get boiled after step.7.

Cook the entire dish in medium flame.

Do not over dilute coconut milk. It will turn the dish too bland.

The fresher and richer the coconut is,the tastier the dish is.

You can add any vegetable of your choice.(Carrot,potato,green peas,shallots,brinjal)

It can be used for a day if you store it in refrigerator. To use it for more than one meal in a day separate it in different vessels for each meal and store.

Few add corn flour/bengal gram flour mixture to this dish. It might spoil the original taste and flavour of the dish. I dont prefer such ingredient addition.

Ginger thuvayal+Sothi+Rice/Porikadalai thuvaiyal+Sothi+Rice/Keerai Kadaisal+Sothi+Rice are lovely combos.

Vendaikkai More Kulambu(Ladies Finger Buttermilk curry)

I have already posted seppankilangu more kulambu,a typical recipe from mom.Here is another version which was my first attempt.The first version of more kulambu which I tried by referring the web is as follows.

Ingredients:

  • Ladies finger-4
  • Sour curd-1 cup
  • Turmeric Powder-1/2 tbsp
  • Salt-To taste
  • Oil-To cook

To temper:

  • Mustard Seeds-1/2 tbsp
  • Urad Dhal-1/2 tbsp
  • Curry Leaves
  • Hing

To dry roast and grind:

  • Urad dhal(whole)-1/2 tbsp
  • Cumin seeds-1 tbsp
  • Channa dhal-1/2 tbsp
  • Green chilly-2
  • Grated coconut-2 tbsp

Procedure:

  1. Wash and cut the ladies finger into 4 pieces each.
  2. Dry it in hot sun for an hour.
  3. Dry roast urad dhal,channa dhal,cumin seeds and grated coconut.
  4. Add green chilly and water and grind it into a fine paste.
  5. Meanwhile make around 1 and 1/2 cups of butter milk out of the curd and add salt.
  6. Mix it well and set it aside.
  7. Heat oil in a kadai and temper with mustard seeds,urad dhal and curry leaves.
  8. When tempering is done,add ladies finger pieces and saute well until the stickiness disappears.
  9. Add the ground paste,hing,turmeric powder along with ladies finger and cook with water.
  10. When the ladies finger is cooked well add the buttermilk+salt mixture already prepared.
  11. Switch off the stove when the mixture is heated. Do not let it boil.

P.S:

Drying ladies finger in sunlight will help in removing the sticky nature of ladies finger.

Instead of dry roasting you can soak chana dhal and grind it into a paste.

You can add red chilly instead green chilly if you wish.

Do not allow buttermilk to boil.The buttermilk will curdle and spoil the entire dish.

You can add any precooked vegetables like brinjal,bottle gourd,plantain pith,colocasia instead of ladies finger.

To enrich the dish garnish with chopped coriander leaves and fried vadagam.

An interesting ingredient that could be added instead of any vegetables would be paruppu urundai/paruppu vadai.

Paruppu Urundai Kulambu

Yet another recipe from my MIL and myself and my husband tried it out first time hearing her recipe over phone. This is an excellent option when you are left with no vegetables at home or bored of cutting veggies. It happened to a successful attempt and I still can’t believe how it turned it out be so yummy.

Ingredients:

Gram dhal-1/2 cup

Toor dhal-2 tbsp

Red chilly-2

Tamarind extract-1 and 1/2 cups(Diluted)

Sambhar powder-1 tbsp

Turmeric powder-1/2 tbsp

Hing-A pinch

Onion-1/4 cup(finely chopped)

Tomato-1/2 cup(finely chopped)

Coconut-2 tbsp(grated)

Salt-To taste

Oil-To cook

Procedure:

  1. Soak both the dhals together for 2 hours.
  2. Drain the water completely and grind it into a slightly coarse paste by adding red chilly.
  3. Add half of the chopped onion,grated coconut and salt to it and set it aside.
  4. In a mixing bowl,add turmeric powder,hing,salt,sambhar powder to tamarind extract and mix well.
  5. Add oil in a kadai,heat it and let mustard seeds splutter in it.
  6. Add chopped onion and tomato and saute.
  7. When tomato turns mushy,add the mixture made with tamarind extract and let it boil.
  8. In the meantime,make tiny balls out of the ground paste and set it aside.
  9. When bubbles arise,add these balls slowly one after the other.
  10. Cook in medium flame until the balls get cooked.
  11. Garnish with curry leaves and serve it hot with rice.

P.S:

While grinding the dhals be careful in adding water.

The size of the balls should be compatible enough to get soaked in the curry. So roll the balls accordingly.

Adjust the count of red chillies as per your taste.

The balls will turn soft when they are cooked.

Sukku Milagu Kulambu(Dried Ginger,Pepper Curry)

A very apt dish to have when you suffer from cold/cough/congestion. The dried ginger and pepper used in this will give a huge relief from your suffering instantly. And as it is home made it will definitely have no side effects.

Ingredients:

  • Tamarind Extract-1/2 cup
  • Shallots-5
  • Garlic-5
  • Hing-A pinch
  • Turmeric powder-A pinch
  • Salt-To taste
  • Oil-To cook

To dry roast and grind:

  • Pepper-5
  • Dry ginger(sukku)-A small piece
  • Red chilly-1
  • Toor dhal-1 tbsp

To temper:

  • Mustard seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Curry leaves

Procedure:

  1. Dry roast all ingredients given under “To dry roast and grind”.
  2. Add little water and grind them into a fine paste.
  3. In a kadai,add oil and heat it.
  4. Temper with mustard seeds,urad dhal and curry leaves.
  5. When tempering is done, saute shallots and garlic.
  6. When shallots turn soft add hing ,salt and turmeric powder.
  7. Let it boil.
  8. Add the paste ground and mix it well.
  9. Let it boil until shallots and garlic is cooked.
  10. Now add the tamarind extract and let it boil for five minutes.
  11. Serve it hot with rice.

Karamani Kara Kulambu(Lobia spicy curry)

The very first chettinad style food I tried. My husband gave me this recipe and I used lobia/thattapayaru in a lunch menu instead of a sundal. It came out so well that I started drooling when cooking was done. It goes well with steaming hot rice and chappathi.

Ingredients:

  • Karamani/Thattapayaru/Lobia-1 cup
  • Shallot-8 to 10
  • Tomato-1 large sized
  • Garlic-6
  • Tamarind extract-1/2 cup
  • Red chilly powder-1 tsp
  • Coriander powder-1/2 tsp
  • Turmeric powder-1/2 tsp
  • Sambhar Powder-1 tsp
  • Salt-To taste
  • Oil-To cook

To temper:

  • Mustard seeds-1/2 tbsp
  • Cumin seeds-1/2 tbsp
  • Fenugreek seeds-1/2 tsp
  • Black pepper-3

To make it into a fine paste:

  • Grated coconut-3 tbsp
  • Fennel seeds-1/2 tbsp

Procedure:

  1. Wash and soak lobia overnight.
  2. Pressure cook lobia and set it aside.
  3. Heat oil in a kadai and all elements to temper.
  4. When tempering is done,saute shallots,tomato and garlic.
  5. When tomatoes turn soft ,add turmeric powder,hing ,sambhar powder,red chilly powder and coriander powder.
  6. Give a quick stir and let it boil.
  7. When bubbles appear as it boils,add tamarind extract and cooked lobia.
  8. Mix it well after adding salt and let it boil.
  9. After 10 minutes,grind coconut and fennel seeds and add to it.
  10. Switch it off when it starts to boil.
  11. Serve it hot with rice.

P.S:

Karamani/Lobia/Thattapayaru has to get cooked well.

The more the kulambu boils after adding tamarind extract the more the flavour is.

Kara Kulambu

My Mother In Law’s recipe of kara kulambu is as below. It sees so simple but it will surely tickle in your tongue for hours.If you love a spicy menu in your lunch give a try.

Ingredients:

  • Tomato-1 finely chopped
  • Shallot-10
  • Garlic-10
  • Sambhar powder-1 tbsp
  • Hing-1 1/4 tbsp
  • Turmeric Powder-1/4 tbsp
  • Tamarind extract-1 and 1/2 cups
  • Salt-To taste
  • Gingelly Oil-To cook

To temper:

  • Mustard seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Cumin seeds-1/4 tbsp
  • Fenugreek seeds-1/4 tbsp
  • Curry leaves

Procedure:

  1. Heat oil in a kadai and temper with the above mentioned items.
  2. Add onion,tomato,garlic one after the other and saute it well.
  3. When the onion turns translucent add hing,turmeric powder and sambhar powder.
  4. Add half cup of water and let it boil.
  5. When it begins to boil add tamarind extract and salt.
  6. Mix it well and allow it to boil.
  7. Let it boil until it thickens and oil separates it out as a top layer.
  8. Serve it hot with rice.

P.S:

The more the kulambu boils the tastier it is.

Karunai Kilangu Vatha Kulambu

Karunai Kilangu also called as pidi karunai is one type of yam. It is a part of our weekly menu in my native and when I moved out of it I rarely found it. It is also called senai kilangu in many parts.I remember the debate we had in our lunch table among my beloved friends Joe,Franky,Harini,Senthil and Subash for this vegetables name. Lovely people and lovely days 🙂 I love this vegetable because I have learnt that this is the only type of which does not produce much after effects wrt. to gastrics and it also increases your immunity. Grandmom wrote this recipe by herself and sent it across through mom. The very first time I tried “Vatha Kulambu” was when I had no choice to cook for lunch.

Ingredients:

  • Gingelly Oil-4 tbsp
  • Thick tamarind extract-1 and 1/2 cups
  • Karunai Kilangu-4
  • Salt-To Taste
  • Turmeric Powder-A pinch

To dry roast and grind:

  • Red Chilly-4
  • Pepper-5
  • Toor dhal-1/2 tbsp
  • Coriander seeds-1/2 tbsp
  • Cumin seeds-1/2 tbsp

To Temper:

  • Mustard Seeds-1/2 tbsp
  • Urad dhaal-1/2 tbsp
  • Curry Leaves

Procedure:

  1. Wash and cook Karunai Kilangu in pressure cooker.
  2. Dry roast and grind ingredients to be ground and set it aside.
  3. Heat a kadai and temper with mustard seeds,urad dhal and curry leaves.
  4. Add the ground powder and saute well by adding more oil.
  5. Now add the cooked veggie and add little water.
  6. Add salt,hing and turmeric powder.
  7. Let it boil and add tamarind extract after 5 minutes.
  8. Keep stirring and let it boil until the oil added separates and floats above.
  9. Serve it hot with rice.

P.S:

You can cool this and store it a container and use it for a week.

We mix rice with porikadalai thuvayal and then add this kulambu.

You can add brinjal,drumstick,sundakkkai vathal instead of karunaikilangu.

The vegetable should not get mashed.

If you prefer drumstick or brinjal ,saute it well with the ground powder and cook with enough water and add tamarind extract .

Seppankilangu More Kulambu(Colocasia Butter Milk Curry)

Until I tried this curry for the first time I never wished to taste it. I hardly had it in hostel when left with no choice. I first learnt this from mom and given below is her recipe. Later I found  a version from Sharmis Passions ,modified as per my taste and tried that with ladies finger.

Ingredients:

  • Seppankilangu/Colocasia-3 medium sized
  • Sour curd-1 cup
  • Green chilly-3
  • Ginger-A small piece
  • Garlic-3
  • Cumin seeds-1/2 tbsp
  • Coconut-!/2 cup grated
  • Turmeric powder-1/2 tbsp
  • Salt-To taste
  • Hing-A pinch
  • Oil-To cook

To temper:

  • Mustard Seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Curry leaves

Procedure:

  1. Wash and pressure cook colocasia.
  2. Peel the skin,cut into 2 or 3 pieces and set it aside.
  3. Heat oil in a kadai and saute green chilly,ginger and garlic.
  4. Grind grated coconut,cumin seeds and fried green chilly,ginger,garlic into a fine paste.
  5. Make around 1 and 1/2 cups of buttermilk out the sour curd.
  6. Add the ground mixture and turmeric powder to this butter milk and mix well.
  7. In a kadai ,heat oil and allow mustard seeds to spultter.
  8. Add urad dhal and curry leaves.
  9. Add the butter milk mixture to the kadai and just heat it in medium flame for 2 minutes.
  10. Serve it hot with rice.

P.S:

Do not allow buttermilk to boil.The buttermilk will curdle and spoil the entire dish.

You can add any precooked vegetables like brinjal,bottle gourd,plantain pith instead of colocasia.

To enrich the dish garnish with chopped coriander leaves and fried vadagam.

An interesting ingredient that could be added instead of any vegetables would be paruppu urundai/paruppu vadai.

Keerai Charu

A iron rich recipe which would go excellent with rice.

Ingredients:

  • Tamarind Extract-1 and 1/2 cup(Moderately diluted)
  • Arai Keerai-1 cup(Cleaned)
  • Shallots-1/4 cup chopped
  • Garlic-1/4 cup chopped
  • Salt-To taste
  • Hing-1/4 tbsp
  • Turmeric powder-1/4 tbsp
  • Oil-To cook

To Temper:

  • Mustard Seeds-1/4 tbsp
  • Urad dhal-1/4 tbsp
  • Fenugreek seeds-1/2 tbsp
  • Red Chilly-2
  • Curry leaves

Procedure:

  1. Heat oil in a kadai and add mustard seeds and let it spultter
  2. Then add urad dhal,curry leaves,red chillies and fenugreek seeds.
  3. When curry leaves begins to crackle,reduce the flame because over toasting fenugreek seeds will add a bitter taste.
  4. Now add chopped shallot and garlic and saute in medium flame.
  5. When the shallots turn golden brown add hing and turmeric and give a quick stir.
  6. Add the chopped keerai(green) and saute well.
  7. Add around half cup of water and let the keerai get cooked.
  8. When you find the greens are cooked almost, add the tamarind extract and let it boil.
  9. Add salt and mix well.
  10. Let it boil for 5 minutes and transfer to serving bowl.
  11. Serve it hot with rice.

P.S:

Porikadalai thuvaiyal is a excellent combination.

You can add the greens without chopping too.

To quicken the process,you can add the keerai after cooking it in a pressure cooker for 2 whistles.

You can also do tempering separately and add it at last.

The more shallots and garlic you add the tastier it is.

Adjust the level of red chilly as per your taste.

Drumstick Leaves Poricha Kulambu/Pulilacurry

This recipe hails from my native and I never used to like it until I made it for the first time.Poricha Kulambu is the common name for this dish.But we call it pulilacurry(புளிலா கறி) in our home. It means curry without tamarind.(புளி இல்லா கறி). They usually make it when someone suffers from cold as the main flavour comes from pepper and cumin seeds.This is an unique and typical recipe from grandmom. You can add drumstick/snake gourd/board beans or cabbage instead of drumstick leaves.

Ingredients:Porichakulambu

  • Drumstick leaves – 1 cup
  • Moong dhal-1/2 cup
  • Turmeric Powder-1/4 tsp
  • Salt-To taste
  • Hing-A  pinch
  • Oil -To cook

To dry roast and powder:

  • Coconut-1 tbsp grated
  • Toor dhal-1/4 tbsp
  • Pepper-6-8
  • Cumin seeds-1/4 tbsp
  • Urad dhal-Less than 1/4 tbsp
  • Red Chilly-1

Procedure:

  1. Wash the drumstick leaves well.
  2. Cook moong dhal in pressure cooker after washing and soaking it for 10 minutes.
  3. Take a kadai and dry roast all ingredients I have mentioned under “To dry roast and powder” by adding one after the other in medium flame.
  4. Add oil in the pan and temper with mustard seeds,urand and curry leaves.
  5. Now add the drumstick leaves and saute well by adding turmeric powder and hing.
  6. Add little water and cook the leaves.
  7. When it starts boils,add the powder which was coarsely powdered and give a quick stir.
  8. Add some more water and mix the mashed dhal to the kadai.
  9. Let it boil for 10 minutes
  10. Finally add salt and serve hot.

My Observations:

If you wish you can add one red chilly when you temper to increase spicy level.

The cooking time varies depending on the veggie added.

You can also add the powder while you saute the leaves. This will give a rich flavour.

This is a protein and iron rich recipe very suitable for someone who is down with sore throat,cold and cough.